This authentic & healthy keto coconut chicken Thai curry recipe is ready in under 30 minutes and packs in tons of protein and veggies. Served over cauliflower rice, this is the perfect low-carb weeknight meal!

curried chicken and veggies on a white plate with cauliflower rice this recipe

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube. 

What Makes This Recipe Great

I love Thai red curry. The warm spices, the slight kick of heat, and the sweet coconut milk simmered together with juicy chicken and tender vegetables. It is just the best!

I used to get coconut Thai curry chicken exclusively at restaurants until one day I decided to make it myself and was blown away by how easy it was to make, and how authentic it tasted right from my own kitchen.

It was just as delicious, and by making it at home I was able to control the ingredients to ensure it’s healthy, keto, low carb, and Whole30 compliant!

Ingredient Notes

ingredients to make thai red curry chicken

Chopped Veggies: This keto chicken curry is so simple to make. First, you need some chopped vegetables. Any vegetables will do! I tend to like it with zucchini, bell pepper, green onions, and yellow onion. I’ve also made it with broccoli, cauliflower, spinach, shredded carrots, celery, potatoes, etc. You can’t go wrong!

Chicken Breasts: Next, you need chicken. I love using thighs or breasts. It cooks fastest if you cut it up first before adding it to the pan.

Authentic Thai Red Curry: Finally, you need the curry! For the sauce, you need red Thai curry paste and coconut milk. Thai Kitchen makes my favorite Thai curry paste. It’s Whole30 and keto-friendly, and considered an authentic swap instead of making your own curry paste!

Coconut Milk: When buying coconut milk, it’s important to find the correct version. Look for canned, unsweetened, full-fat coconut milk or even coconut cream. I’ve included a photo of the ingredients above to help you find this easily at the grocery store!

coconut chicken thai curry in a white skillet
2 hands holding a white plate of chicken curry with low carb cauliflower rice

Expert Tips

How to Serve Keto Chicken Curry

I love serving this keto curry over cauliflower rice, or regular rice if it works for your diet.

How to Meal Prep

Store your keto chicken curry in an airtight container for up to 5 days in the refrigerator. Heating: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.

Don’t Buy these Coconut Milks

Refrigerated Coconut Milk: You’d find this in the refrigerated section next to almond milk. This will not work because it’s too watered down.

Coconut Creamer: You’ll find this next to the coffee creamers. While this is thicker, it is not ideal for this recipe. Many are sweetened and don’t function the same as a can of coconut milk.

Canned cream of coconut (aka crema de coco): This is super sweet and meant for daiquiris and desserts.

chicken curry in meal prep containers

FAQs

Is this keto curry recipe mild or spicy?

This keto chicken curry recipe is for a mild spice Thai curry. My kids can eat this with no problem. If you like yours spicier, add in red pepper flakes and/or Thai chiles.

Can I freeze this coconut chicken Thai curry?

Yes! Freeze leftover keto chicken curry in a freezer-safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.

Can I make this Keto curry dish vegan?

Yes! You can leave out the chicken, or use tofu or plant-based meat in place of chicken to make this vegetarian/vegan friendly, or make it with just the vegetables.

Is this keto curry recipe Whole30 compliant?

Make sure your Thai curry paste and coconut cream are Whole30 friendly if you make this keto chicken curry recipe during a Whole30.

thai red curry with chicken and vegetables in a white skillet

More Curry Recipes

hand holding Curry lettuce wraps with cashews and cilantro

Keto Curry Lettuce Wraps

Keto Thai Curry Meatballs

Kale Chips with Curry Aioli

Curried Chicken Salad

Thai Curry Roasted Butternut Squash Soup

Pumpkin Coconut Thai Curry

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thai curry with authentic thai red curry sauce

Keto Coconut Chicken Thai Curry

Servings: 4 servings
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
This authentic & healthy keto coconut chicken Thai curry recipe is ready in under 30 minutes and packs in tons of protein and veggies. Served over cauliflower rice, this is the perfect low-carb weeknight meal!
4.94 from 78 ratings
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Ingredients 
 

  • 1 pound chicken breast or thighs, chopped into 1" pieces
  • salt + pepper
  • 1 tablespoon coconut oil
  • 2 zucchinis, chopped
  • 1 red bell pepper, sliced
  • 1 bunch green onions, sliced
  • 1 yellow onion, sliced
  • 1 teaspoon fresh ginger, peeled and chopped
  • 2 cloves of garlic, grated or finely minced
  • 2 tablespoons red thai curry paste, or more to taste
  • 1 13.5-ounce can full fat coconut milk
  • Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
  • Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet

Equipment

Instructions 

  • Heat a cast iron skillet over medium heat.
  • Pat the chopped chicken dry and season with salt + pepper.
  • When the skillet is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
  • Add the garlic and ginger, cook for 30 seconds until fragrant.
  • Return the cooked chicken to the skillet.
  • Add in the thai curry paste and can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.
  • See the Recipe Notes below for more tips, FAQs and ingredient substitutions.

Notes

Coconut Milk: You can also use a can of coconut cream, coconut milk or canned light coconut milk for this keto curry. NOT coconut creamer like what you would use for you coffee or “cream of coconut” like you would use for daiquiris and has sugar as an ingredient. My favorite is coconut cream, since it has the most fat and is best for keto macros.
Veggies: Feel free to use any vegetables you have on hand! Broccoli, mushrooms, green beans, cauliflower, kale, spinach, squash, etc.
Ginger: You can use dried ginger in place of fresh. I’d start with a 1/2 teaspoon of dried ginger, then add more to taste.
Curry Paste: Thai Kitchen makes my favorite thai curry paste, it’s Whole30 + keto friendly!
Spice Level: This recipe is for a mild spice Thai curry. My kids can eat this no problem. If you like your keto chicken curry spicier, add in red pepper flakes and/or thai chiles.
Protein: You can substitute different proteins too!  Sliced or ground Turkey, shrimp, sliced or ground beef, and chopped or ground pork would all work in place of chicken.
Whole30: Make sure your thai curry paste and coconut cream are Whole30 friendly if making during a Whole30.
Vegetarian/Vegan: You can leave out the chicken, or use tofu or a plant based meat in place of chicken to make this keto curry vegetarian/vegan friendly. Or leave out the meat all together.
Meal Prep Instructions: Store keto chicken curry in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes, or reheat in a 350ºF oven until warm, 10-15 minutes.
Freezing Instructions: Freeze leftover keto curry in a freezer safe airtight container for at least 6 months. Can thaw in the fridge overnight, or reheat straight from frozen. Reheat either in the microwave until warm, about 3-5 minutes if thawed, or 6-10 minutes if frozen. Or reheat on the stove in a skillet over medium heat until warm.
Cuisine: Indian
Course: Main Course
Author: Natalie
Calories: 358, Total Carbs: 9.9g, Protein: 16.8g, Fat: 29.3g, Fiber: 2.2g, Net Carbs: 8g
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